No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Beet Salad

Serve this salad of roasted beets with our Halibut with Mushrooms dish.

  • Yield: Serves 10
Beet Salad

Source: Martha Stewart Living, September 2005


  • 16 small beets, half golden and half red, stems trimmed to 1 inch
  • 3/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 4 tablespoons balsamic vinegar


  1. Preheat oven to 400 degrees. Drizzle beets with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Cover with foil. Bake until tender, about 65 minutes.

  2. Let cool. Rub off skins with paper towels; discard skins. Cut into wedges. Put golden and red beets into separate bowls.

  3. Whisk vinegar and remaining oil in a small bowl; season with salt and pepper.

  4. Drizzle beets in bowls with dressing. Season with salt and pepper, if desired. Toss together just before serving.

Reviews (0)

Related Topics